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Impossible Pumpkin Pie


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Rate this recipe 4.3/5 (7 Votes)


  • 2 eggs
  • 1 cup whipping cream (250 mL)
  • 14 oz can pumpkin (397 g)
  • Liquid sweetener to equal 1 cup (175 mL)
  • sugar
  • 1/3 cup granulated erythritol (75 mL)
  • 1 tbsp butter, melted (15 mL)
  • 1 tsp vanilla extract (5 mL)
  • 2/3 cup Gluten-Free Bake Mix
  • 1 tsp baking powder (5 mL)
  • 1 tsp cinnamon (5 mL)
  • 1/2 tsp ground ginger (2 mL)
  • 1/4 tsp ground cloves (1 mL)


Servings 10
Preparation time 15mins
Cooking time 65mins
Adapted from


Step 1

Preheat oven to 350°F (180°C).

In food processor, process eggs. Add whipping cream, pumpkin, liquid sweetener, granulated erythritol, butter and vanilla extract; process. Add Gluten-Free Bake Mix, baking powder, cinnamon, ginger and cloves; process. Pour into greased 9-inch (23 cm) glass baking dish. Smooth surface. Bake 50 minutes to 1 hour, or until an inserted knife comes out clean. Cool.

Prepare Crème Fraiche. Spread over cooled pumpkin pie. Refrigerate.

Yield: 10 servings
1 serving
243.5 calories
4.4 g protein
22.1 g fat
6.7 g net carbs

Crème Fraiche

1 cup whipping cream (250 mL)
Sweetener to equal 1/2 cup sugar (125 mL)
1/4 tsp Thickening Agent, OR (1 mL)
xanthan gum(optional) - may need up to 1/2 tsp
2/3 cup regular sour cream, OR (150 mL)
nonfat sour cream
1/2 tsp vanilla extract (2 mL)

In food processor, on low speed, process whipping cream with sweetener. While processing, sprinkle in Thickening Agent, OR xanthan gum through feed tube. Process until stiff. Add sour cream and vanilla extract; process on medium high speed just until combined. It will keep at least one week or longer in refrigerator.

Nutritional Analysis: 2 1/8 cups, 2 tbsp (25 mL) per serving: 56.8 cal; 0.6 pro; 5.8 fat; 0.9 g carbs

Helpful Hints: Thickening Agent makes the Crème Fraiche firmer and easier to garnish desserts using a pastry bag {use up to 1/2 tsp (2 mL)}. This recipe may easily be doubled or halved. Half this recipe will suffice as a topping for a cheesecake. (1.1 g Carbs)

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